Making Chili Powder
Making your own chili powder vs. using a commercial chili power is a no brainer. The commercial stuff is blended with sugar, salt and who knows what else. The extraordinary flavor that results in making your own can not be bought.
Place all ingredients in a medium sized food processor or food blender and grind until fine. If your chilies are not hot enough for you, add some cayenne pepper to the mix. Store in an air tight, preferably glass container.
When handling dried red chilies your fingers pick up the oil from the chilies, which will burn your eyes, nose and face.
12 dried, cored, and seeded chilies (pick your poison, use one or an assortment) ***
3/4 tablespoon ground cumin
1 tablespoon whole oregano leaves
1 teaspoon granulated garlic powder
The varieties are numerous but not always easy to find and run from mild to murder. New Mexico chilies are my choice, then varieties from California. Most Mexican and Latin American food stores carry an assortment, such as Chile Ancho, Chile Pasilla, Chile Molto, Chile Negro, Chile de Ristra, New Mexico Chile and Anaheim Chile. Be sure to ask your merchant for assistance to identify mild to hot.